LOTUS ROOT AND PORK BONE SOUP (蓮藕豬骨湯)
User Reviews
5
LOTUS ROOT AND PORK BONE SOUP (蓮藕豬骨湯)
Description
This soup features peeled and sliced lotus root cooked alongside fresh pork bones and green mung beans in water. The bones provide a rich broth base, while lotus root adds a light sweetness and crunchy softness as it cooks down. The mung beans add subtle texture and nutrition.
Prepared either in an instant pot with high pressure for about 65 minutes or on the stove with a longer simmer of around 2 hours, the soup results in a clear, flavorful broth. The recipe advises washing and optionally blanching the bones beforehand to reduce blood and fat, which helps keep the soup clean-tasting. Salt is added at the end to taste.
This gentle soup can be a warming starter or complement within a meal. Removing fat from the surface before serving helps maintain a lighter mouthfeel. The recipe includes tips for cutting lotus root evenly and seasoning precisely when cooking on different heat sources.
Ingredients
- 2 pounds lotus root
- 1.5 pounds pork bones
- ½ cup mung beans green
- 8 cups water (top stove method use 10 cups)
- ¼ teaspoon salt (top stove method use ⅓ teaspoon or add salt to your taste)
Instructions
Instant pot method:
- First, wash 2 pounds of lotus roots, peel off skin, and cut them into slices.
- After that, put 1.5 pounds pork bones into an instant pot. (Some like to boil the pork bones to remove the blood before making soup.)
- Then, add the sliced lotus roots.
- Wash and rinse ½ cup of green mung beans. Then, put it into the instant pot pressure cooker.
- The following, pour 8 cups of water into an instant pot pressure cooker.
- Next, cover the lid and close the vent. Push the manual button and adjust time for 65 minutes at high pressure and natural release. Use a strainer to remove the fat. Then, add ¼ teaspoon of salt or add salt to your taste.
Top stove method:
- First, wash 2 pounds of lotus roots, peel off skin, and cut them into slices
- After that, put 1.5 pounds pork bones into a pot. (Some like to boil the pork bones to remove the blood before making soup.)
- Then, add the sliced lotus roots.
- Wash and rinse ½ cup of green mung beans. Then, put it into the pot.
- Next, pour 10 cups of water into the pot. Then, turn on the fire to medium high until the water is boiling. After that, turn the fire to low and simmer for around 2 hours.
- When the soup is done, use a strainer to remove the fat. Then, add ⅓ teaspoon of salt or add salt to your taste.
Notes
- Peel lotus root and slice about 1/4 inch thick for even cooking.
- Washing or blanching pork bones prior to cooking helps reduce excess blood and fat.
- Skim fat from the soup surface after cooking for a cleaner broth.
- When using stovetop method, add 2 additional cups of water and simmer about 2 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 27mg | 1% |
| Potassium | 322mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 9mg | 10% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
